1. What kind of material is good for the soup pot
1. Stainless steel soup pot: the soup is light and not suitable for medicated food.
Stainless steel pots can also be used to make soups. It is characterized by large capacity and resistance to cooking. It can be used to cook soups such as chicken soup and pork rib soup that need to be boiled for a long time. The soup cooked in this pot is relatively light, unlike the soup cooked in a casserole. . It is not advisable to use a stainless steel pot to cook some soups with Chinese herbal medicines, because Chinese medicines contain a lot of alkaloids, which will chemically react with stainless steel during the heating process, affecting the medicinal effect of the soup.
2. The pressure cooker has a fast time, and the nutrition loss is large
The pressure cooker can quickly cook the soup in the shortest time, but the nutrition is not destroyed. It saves fire and electricity, and is suitable for cooking raw materials with tough texture and not easy to boil. However, the food placed in the pressure cooker should not exceed the highest water level in the pot, so as to avoid insufficient internal pressure and the food cannot be cooked quickly.
3. The original taste of the casserole is easy to crack
Cooking soup in a casserole can keep the original taste. The casserole is resistant to high temperature and can be simmered for a long time. Casserole can make the soup rich and delicious without losing the original nutrients, but it has poor thermal conductivity and is easy to crack. It is best not to use the new casserole directly, it must be processed before it can be reused.
4. The stew pot saves gas and is suitable for large families to drink
This pot is suitable for pork, beef, chicken soups with more fiber, or Hard grain soups such as beans and brown rice. The biggest feature of the simmering pot is that the raw materials are put into the inner pot and boiled, then put into the outer pot, and let stand for 1 to 2 hours, so that the raw materials are gradually cooked. It can save gas and retain nutrients in food. When cooking with a simmering pot, the food should not be too small, it is better to be full.
5. It takes a long time for the fresh and mellow taste of the crock pot.
The best effect of making fresh soup is to simmer in an aged crock pot. The crock pot is made of clay, which is made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, and is fired at high temperature. It has good ventilation and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock pot can transfer the external heat energy to the internal raw materials in a balanced and lasting manner. The balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the fresher The more fragrant ingredients overflow, the more fresh and mellow the simmered soup will be, and the more flaky the simmered food will be.
Second, Precautions for making soup
1. The ingredients for soup are particular
Soup is often chosen Protein-rich animal raw materials, preferably cattle, sheep, pork bones and chicken, duck bones and so on. The method is: first wash the raw materials, add enough cold water once into the pot, boil with high heat, then switch to low heat for 20 minutes, skimming, add ginger and cooking wine and other seasonings, wait for the water to boil again and use it Keep the fire boiling for 3 to 4 hours, so that the protein in the raw materials dissolves more, the thick soup is milky white, and it can be solidified after cooling, which can be regarded as the soup is home. But how can we make the soup delicious? There are also skills here, that is, three pots, four stews and five bogeys.
2. Soup: three pots and four stews
Pot is to cook food slowly and slowly. The pot can effectively dissolve the nutrients of the food in the soup water, which is easy for the human body to digest and absorb. Although soup making is called a labor of time in the kitchen, it is not because it is cumbersome to cook, but because it takes a long time to cook and is a bit labor-intensive. In fact, it is very easy to make soup, as long as the ingredients are properly prepared, three pots and four stews (the chef’s saying: it usually takes two to three hours to cook, and it takes four hours to stew), and it can be slowly boiled on the fire. The fire should not be too large. The heat is based on the boiling degree of the soup. After the pot is boiled, simmer on a low heat and the heat can be controlled when the soup can be turned on.
Simmering for a long time is one aspect, and you should also pay attention to the following five taboos:
First, avoid adding cold water in the middle;
Second, avoid adding salt early;
Third, avoid adding too many seasonings such as onion, ginger, cooking wine; Let the soup boil.
